Black Bean Quinoa Soup
This homemade Black Bean Quinoa Soup is easy and only requires 1 pot, healthy, packed full of fresh earthy, hearty flavors and texture. Vegan and gluten free.
Servings: 2
Calories: 500kcal
Ingredients
- 1 can black beans (canned, no salt or low sodium, drained and rinsed)
- ½ cup chopped onion
- 2 medium yellow potatoes (rinsed and chopped)
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 cups low sodium or no salt vegetable broth
- 2-3 cups water (depending on desired consistency, can always add more later))
- ½ cup quinoa (rinsed off)
Instructions
- Open, drain and rinse the black beans. Chop the onion and wash off and chop the potatoes. Add them all to a medium-large pot.
- Add the seasonings, broth and water. Cook on medium heat until about 75% done, the potatoes will still be firm it will take about 20-25 minutes.
- Add quinoa at this point bring back to a boil and then reduce to low heat and place a lid on the pot and continue to cook another 15 minutes until quinoa and potatoes are fully cooked.
Notes
Leftovers: Store leftovers in a sealed container in the fridge for 3-4 days or freeze 1-2 months
Nutrition
Calories: 500kcal | Carbohydrates: 97g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 319mg | Potassium: 1489mg | Fiber: 20g | Sugar: 5g | Vitamin A: 170IU | Vitamin C: 37mg | Calcium: 89mg | Iron: 6mg
